The production of fermented beverages in Turkey has exhibited significant fluctuations over the past decade. From 2014 to 2017, production remained relatively stable with a slight increase in 2016. However, 2018 saw a dramatic 75% increase. Following this, production slightly declined but then stabilized around 7.0 thousand metric tons from 2021 to 2023.
In 2023, the value stood at 7.0 thousand metric tons, maintaining this level from 2022 with no year-on-year change. The compound annual growth rate (CAGR) for this period is nearly 0%, indicating a plateau in production growth. Over the last five years, the average yearly variation was around 2.03%, projecting a moderate future growth rate of 10.59% by 2028.
Looking forward, the production is forecasted to grow steadily, with an expectation of reaching 8.04 thousand metric tons by 2028. Factors such as consumer preference towards healthier options, innovations in fermentation technology, and potential export opportunities could influence this growth trend.
